| Total: | 45 min |
| Cook: | 45 min |
| Yield: | 6 sandwiches |
Ingredients
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 medium yellow onions, thinly sliced
- 12 slices Swiss or American cheese (about 3 ounces)
- 12 slices rye bread
- 1/2 cup unsalted butter, at room temperature
Instructions
- Place the meat on a parchment paper-lined baking sheet and, using your hands, break into small pieces and combine evenly. Arrange in a single layer and season the meat with salt and pepper.
- Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. Form each portion into a thin patty (about 1/4-inch). Each patty should be somewhat larger than a slice of the bread (the patty will shrink to the size of the bread when cooked).
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl.
- Wipe out the skillet, return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties.
- Arrange 1/6 of the onion over 1 bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches.
- Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 65 mg |
| Sodium | 241 mg |
| Serving Size | 1 of 12 servings |
| Calories | 256 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 65 mg |
| Sodium | 241 mg |
Reviews
The outcome is good if you adjust a few things. The meat should be cooked longer than 1 minute before putting it on the bread. Then the instructions to cool for 5 minutes each side to melt cheese burns the rye (even at low heat) So if you cook the meat to medium well first then just use skillet to toast the bread and melt cheese is is fine.